EP0794707A1 - Milk starter culture and use thereof for preparing antidiarrhoeal products - Google Patents

Milk starter culture and use thereof for preparing antidiarrhoeal products

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Publication number
EP0794707A1
EP0794707A1 EP95943553A EP95943553A EP0794707A1 EP 0794707 A1 EP0794707 A1 EP 0794707A1 EP 95943553 A EP95943553 A EP 95943553A EP 95943553 A EP95943553 A EP 95943553A EP 0794707 A1 EP0794707 A1 EP 0794707A1
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EP
European Patent Office
Prior art keywords
preparation
milk
yoghurt
ferment
lactic
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Granted
Application number
EP95943553A
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German (de)
French (fr)
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EP0794707B1 (en
Inventor
Christine Bouley
Elisabeth Oudot
Gérard DENARIAZ
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Gervais Danone SA
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Gervais Danone SA
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Priority claimed from FR9500003A external-priority patent/FR2728912A1/en
Priority claimed from FR9512032A external-priority patent/FR2739869B1/en
Application filed by Gervais Danone SA filed Critical Gervais Danone SA
Publication of EP0794707A1 publication Critical patent/EP0794707A1/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.

Definitions

  • the present invention relates to lactic ferments, and to their uses, in particular for obtaining products endowed with anti-diarrheal properties.
  • Fermented dairy products of the yoghurt type are obtained by fermentation of milk with a combination of strains of the lactic acid bacteria Streptococcus thermophilus and Lactobacill us bulgaricus. These bacteria grow quickly in milk producing large amounts of lactic acid and cause the milk to clot in a few hours. During the regular ingestion of yoghurt, the specific flora of yoghurt appears in the stool, but disappears when the consumption is stopped, because it does not implant in humans.
  • lactic acid bacteria are part of the banal flora of the human digestive tract, • they are in particular Lactobacillus acidophilus, Lactobacillus casei and bacteria of the genus BidifidoJacteriu-n.
  • Lactojbacillus species are present in the intestinal flora of healthy men, and their presence ensures a role of balance vis-à-vis other microbial groups.
  • fermented milks which, while offering pleasant organoleptic properties for consumption, contain in high quantity lactic bacteria naturally present in the intestinal flora of man, in particular bacteria of the genus Lactobacillus, capable of develop in the intestine and contribute to the balance of the intestinal flora.
  • Lactobacillus casei and Lactobacillus acidophilu ⁇ are the subject of growing interest in this regard.
  • the possible effect of these bacteria on certain digestive pathologies has been studied.
  • Several studies have thus shown in children the beneficial effect of lactic ferments, administered in the form of fermented milks or in the form of powder, over the duration of diarrhea.
  • casei GG (L. casei sub ⁇ p. Rhamnosus) in freeze-dried form, or milk fermented with L. casei GG or thermized yoghurt.
  • the duration of diarrhea after treatment was then 2.4 days in the control group against 1.4 days in the L. casei GG group in lyophilized form or in the form of fermented milk, a significant reduction of 42%.
  • this team also studied on rotavirus diarrhea the effect of the administration of L. casei GG in powder form, compared to 2 commercial products, one being a preparation of L. casei rhamnosus (Lactophilus) and the other a fermented milk with yoghurt ferments and containing L. casei rhamnosus (YALACTA®) [MAJAMAA et al.,
  • lactic acid bacteria are most often used in the form of complex enzymes, and the interactions between the different strains during fermentation modify the properties of the strains, compared to those observed in pure culture.
  • the subject of the present invention is a yoghurt ferment constituted by a mixture of the three lactic acid bacteria Streptococcus thermophilus DN-001 147, Streptococcus thermophilus DN-001 339, and Lactobacillus bulgari cus DN-100 182, as well as a lactic ferment, characterized in what it includes the yoghurt ferment as defined above, and further comprises one or more other species of lactic acid bacteria.
  • These other lactic acid bacteria can be chosen from the group consisting of the genera Lactobacillus, Bifidobacterium, and Lactococcus. They preferably belong to the Lactobacillus casei group, and more preferably it may be the bacterium Lactobacillus paracasei sub ⁇ p. paracasei DN- 114 001.
  • Streptococcus thermophilus DN-001 339 used for the present invention were deposited according to the Budapest Treaty on December 30, 1994, with the CNCM (National Collection of Cultures of Microorganisms) held by the Institut Pasteur, 25 rue du Do Budapest Roux, in Paris, under the respective numbers: 1-1518 for the strain Lactobacillus paracasei sub ⁇ p. paracasei DN-114 001, - 1-1519 for the strain Lactobacillus bulgaricus DN-100 182, • 1-1520 for the strain Streptococcus thermophilus DN-001 147; the number 1-1521 for the strain Streptococcus thermophilus DN-001 339.
  • the characteristics of these strains are also the following:
  • Morphology Gram-positive, non-mobile and non-spore-forming microorganism, in the form of small, fine bacilli. Heterofermentative metabolism, catalase (-), gluconate (+).
  • Sugar fermentation ribose (+), adonitol (+), galactose (+), glucose (+), fructose (+), mannose (+), L- sorbose (+), mannitol (+), sorbitol (+) , alpha-methyl D- glucoside (+), N-acetyl-glucosamine (+), arbutin (+), esculin (+), salicin (+), cellobiose (+), maltose (+), lactose (+), sucrose (+), trehalose (+), a etagentiobiose (+), turanose (+), tagatose (+).
  • Morphology Gram-positive, non-mobile microorganism that does not form spores, in the form of large streptococci in diplococci and short chains. Metabolism: homofermentative, catalase (-). Sugar fermentation: D-glucose (+), D-fructose (+), sucrose (+), lactose (+). - Streptococcus thermophil us strain DN-001 339 Morphology: Gram-positive microorganism, non-mobile and not spore-forming, appearing in the form of large streptococci in diplococci and short chains. Metabolism: homofermentative, catalase (-). Sugar fermentation: D-glucose (+), sucrose (+), lactose (+).
  • Lactobacillus bulgaricus strain DN-100 182 Morphology: Gram-positive microorganism, non-mobile and not spore-forming, in the form of very short and stocky bacilli. Homofermentative metabolism, catalase (-). Fermentation of sugars ribose (+), D-glucose (+), D-mannose (+), lactose (+).
  • the subject of the invention is also a process for the preparation of a fermented milk product, which process is characterized in that it comprises the use of a yoghurt ferment or of a lactic ferment in accordance with the invention, as defined above.
  • the present invention also relates to fermented milk products capable of being obtained by a process in accordance with the invention, as defined above.
  • a fermented milk product in accordance with the invention contains between 1x10 8 and l, 2x10 ⁇ 9 L. casei cells per ml, between 2 ⁇ 10 8 and 1x10 9 S cells. thermophil US per ml, and between 2 and 6 4 ⁇ l0 ⁇ l0 7 L. i ulgraricus cells per ml.
  • Fermented milk products in accordance with the invention may be based on whole, skimmed or supplemented milk, which may contain in particular fats, hydrophilic dry matter in milk, soy proteins, sugars and fruit in pieces or in mash .
  • the inventors have also found that the lactic ferments and fermented milk preparations in accordance with the invention, combining yoghurt ferments with Lactobacillus, have anti-diarrheal properties superior to those of ferments and preparations of the prior art recommended in this goal.
  • the present invention also relates to the use of lactic ferments and ferment milk preparations conforming to the invention, for obtaining anti-diarrheal products.
  • Milk powder is added to whole milk, at the rate of 4 grams of powder per 100 grams of milk. After homogenization, the mixture is pasteurized for 10 minutes at 95 ° C, then cooled to 38 ° C before being seeded with active cultures of different strains.
  • Preparation A contains only the strain Lactobacillus paracasei subsp. paracasei DN-114 001, seeded at an initial concentration of 2 ⁇ 10 7 cells per ml. After 35 hours of incubation at 37 ° C, the pH reaches the value of 4.7 and the preparation is stored at 4 ° C. The concentration of the strain DN-114 001 is then 4 ⁇ 10 9 cells per ml.
  • Preparation B is seeded with the mixture of strains: Streptococcus thermophilus DN-001 147 (5 ⁇ l0 4 cells per ml), Streptococcus thermophil u ⁇ DN-001 339 (5 ⁇ l0 3 cells per ml), and Lactobacillu ⁇ bulgaricus DN-100 182 (1x10 5 cells per ml). Incubation is carried out at 37 ° C; after about 1 hour, the pH reaches 4.7, and the preparation is transferred to 4 ° C.
  • the concentrations in the fermented product are: Streptococcus thermophilus DN-001 147 Streptococcus thermophilu ⁇ DN-001 339 (5 ⁇ 10 8 cells per ml.), And Lactobacillu ⁇ bulgaricu ⁇ DN-100 182 (7 ⁇ 10 6 cells per ml).
  • Preparation C is a commercial preparation of ferments of THY71 yogurt (TEXEL) used as a control in the tasting test.
  • the preparation is seeded with Streptococcus thermophilu ⁇ and Lactobacillu ⁇ bulgaricu ⁇ at identical concentrations (approximately 3 l0 6 cells per ml). After 3 h 30 of incubation at 44 ° C., a pH of 4.7 is reached and the preparation is stored at 4 ° C. The concentration is then 5 ⁇ 10 8 cells per ml for S. thermophilus and 2 ⁇ 10 8 cells per ml for L. bulgaricu ⁇ .
  • Preparation D is seeded with the mixture of the following strains: Lactobacillu ⁇ paraca ⁇ ei subsp. paracasei DN-114 001 (2 ⁇ l0 7 cells per ml), Streptococcus thermophilus DN-001 147 (5 ⁇ l0 4 cells per ml), Streptococcus thermophil u ⁇ DN-001 339 (5 ⁇ l0 3 cells per ml), and Lactobacillus bulgaricu ⁇ DN-100 182
  • LactoJbacillus Jbulgaricus DN-100 182 ( ⁇ 10 7 cells per ml).
  • the organoleptic properties of the four preparations are evaluated after 7 days of storage at 8 ° C.
  • Preparation -D- has a high population of L. paracasei ⁇ ub ⁇ p. paraca ⁇ ei, very good stability over time, a smooth texture, and excellent organoleptic properties.
  • EXAMPLE 2 INFLUENCE OF PREPARED MILK PREPARATIONS CONFORMING TO THE INVENTION ON THE DURATION OF DIARRHEA
  • preparation B obtained, as described in Example 1 above, from a yoghurt ferment in accordance with the invention.
  • B.C. preparation this is preparation D obtained, as described in Example 1 above, from the lactic ferment according to the invention.
  • “Milk” preparation it is a gelled, non-fermented milk, the composition of which is as follows:
  • This preparation was treated at 130 ° C for a few seconds.
  • the study is carried out on a population of 265 children in créche.
  • the children were divided into 3 groups by randomization and regularly consumed 125 g (children from 6 to 18 months), or 250 g (children over 18 months) either of the preparation "Milk", or of the preparation "Yoghurt ", or preparation” BC ", for 3 successive periods of 1 month, interspersed with periods without supplementation of 1 month.
  • the test was conducted double blind.
  • the analysis is carried out on the population of children having presented at least one episode of diarrhea
  • the duration of diarrhea is defined as the time between the onset of diarrhea (3 stools fluids per day) and the disappearance of watery stools. More practically, this represents the number of days after the onset of the diarrheal episode, during which the child still has at least one watery stool.
  • Table II The results are shown in Table II below.
  • the stool normalization time is the time between the last liquid saddle and the return to molded stools. More practically, this represents the time required for a return to normal transit.
  • Table III The results are shown in Table III below.
  • the total duration of the diarrheal episode is the time between the start of the diarrhea (> three watery stools per day) and the end of the normalization period (return to molded stools). If a child has had more than one diarrheal episode, this analysis takes into account the episode where this calculated delay is the longest. The results are shown in Table IV below
  • the total number of days in which children have disturbed bowel movements is calculated by summing the number of days in which children have had one or more abnormal bowel movements in consistency or frequency. When the child has had several diarrheal episodes, the analysis takes into account all of these episodes. The results are shown in the Table
  • the preparations in accordance with the invention therefore make it possible to reduce the total duration of the diarrheal episode, by reducing the duration during which the child has one or more liquid stools per day and by reducing the duration during which the child presents loose stools.
  • the anti-diarrheal property also results in a reduction in the number of days during which the child has bowel movements of abnormal consistency or frequency.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

A milk starter culture consisting of a mixture of three lactic acid bacteria, i.e. Streptococcus thermophilus DN-001 147, Streptococcus thermophilus DN-001 339, and Lactobacillus bulgaricus DN-100 182, is disclosed. Fermented dairy foods prepared by means of the starter defined above, and the uses of said starter and said fermented foods for preparing antidiarrhoeal products, are also disclosed.

Description

FERMENT LACTIQUE, ET SON UTILISATION POUR LA PREPARATION DE PRODUITS ANTI-DIARRHEIQUES.FERMENT LACTIQUE, AND ITS USE FOR THE PREPARATION OF ANTI-DIARRHEIC PRODUCTS.
La présente Invention est relative à des ferments lactiques, et à leurs utilisations, en particulier pour l'obtention de produits dotés de propriétés anti-diarrhéiques.The present invention relates to lactic ferments, and to their uses, in particular for obtaining products endowed with anti-diarrheal properties.
Les produits laitiers fermentes du type yoghourt sont obtenus par fermentation du lait avec une combinaison de souches des bactéries lactiques Streptococcus thermophilus et Lactobacill us bulgaricus . Ces bactéries se développent rapidement dans le lait en produisant des quantités importantes d'acide lactique et provoquent la coagulation du lait en quelques heures. Lors de l'ingestion régulière de yoghourt, la flore spécifique du yoghourt apparaît dans les selles, mais disparaît à l'arrêt de la consommation, car elle ne s' implante pas chez l'homme.Fermented dairy products of the yoghurt type are obtained by fermentation of milk with a combination of strains of the lactic acid bacteria Streptococcus thermophilus and Lactobacill us bulgaricus. These bacteria grow quickly in milk producing large amounts of lactic acid and cause the milk to clot in a few hours. During the regular ingestion of yoghurt, the specific flora of yoghurt appears in the stool, but disappears when the consumption is stopped, because it does not implant in humans.
D'autres bactéries lactiques font au contraire partie de la flore banale du tractus digestif de l'homme ,• il s'agit en particulier de Lactobacillus acidophilus , Lactobacillus casei et de bactéries du genre BidifidoJacteriu-n. Un certain nombre d'espèces de Lactojbacillus sont présentes dans la flore intestinale de l'homme bien portant, et leur présence assure un rôle d'équilibre vis à vis des autres groupes microbiens.Other lactic acid bacteria, on the contrary, are part of the banal flora of the human digestive tract, • they are in particular Lactobacillus acidophilus, Lactobacillus casei and bacteria of the genus BidifidoJacteriu-n. A number of Lactojbacillus species are present in the intestinal flora of healthy men, and their presence ensures a role of balance vis-à-vis other microbial groups.
On a depuis longtemps cherché à obtenir des laits fermentes qui, tout en offrant à la consommation des propriétés organoleptiques agréables, contiennent en quantité élevée des bactéries lactiques présentes naturellement dans la flore intestinale de l'homme, notamment des bactéries du genre Lactobacillus , capables de se développer dans l'intestin et de contribuer à l'équilibre de la flore intestinale.It has long been sought to obtain fermented milks which, while offering pleasant organoleptic properties for consumption, contain in high quantity lactic bacteria naturally present in the intestinal flora of man, in particular bacteria of the genus Lactobacillus, capable of develop in the intestine and contribute to the balance of the intestinal flora.
Les espèces Lactobacillus casei et Lactobacillus acidophiluε font en ce sens l'objet d'un intérêt croissant. L'effet éventuel de ces bactéries sur certaines pathologies digestives (troubles gastro¬ intestinaux, gastro-entérites perturbation du transit) a été étudié. Plusieurs études ont ainsi montré chez l'enfant l'effet bénéfique de ferments lactiques, administrés sous forme de laits fermentes ou sous forme de poudre, sur la durée de la diarrhée.Lactobacillus casei and Lactobacillus acidophiluε are the subject of growing interest in this regard. The possible effect of these bacteria on certain digestive pathologies (gastrointestinal disorders, gastroenteritis disturbance of transit) has been studied. Several studies have thus shown in children the beneficial effect of lactic ferments, administered in the form of fermented milks or in the form of powder, over the duration of diarrhea.
TOUHAMI et al., [Ann. Pédriatr. (Paris) 39, n° 2, p. 79-86 (1992)] ont comparé l'effet du lait et du yoghourt chez l'enfant atteint de diarrhée persistante. 78 enfants hospitalisés présentant une diarrhée persistante depuis au moins 15 jours ont été alimentés par du lait ou du yoghourt. L'échec du traitement étant défini comme une non rémission de la diarrhée au bout de 5 jours, le nombre d'échecs était significativement plus bas dans le groupe yoghourt (15%) que dans le groupe lait (45%) . Ce résultat traduit indirectement une diminution de la durée de l'épisode diarrhéique avec le yoghourt. ISOLAURI et al., [Pediatrics, vol. 88 (l) , p.90-97 (1991)], ont procédé à une étude chez des enfants atteints de diarrhée aiguë depuis moins de 7 jours. 71 enfants au total, ont reçu du L. casei GG (L. casei subεp . rhamnosus) sous forme lyophilisée, ou un lait fermenté par L. casei GG ou un yoghourt thermisé. La durée de la diarrhée après traitement était alors de 2,4 jours dans le groupe témoin contre 1,4 jours dans le groupe L. casei GG sous forme lyophilisée ou sous forme d'un lait fermenté, soit une diminution significative de 42%.TOUHAMI et al., [Ann. Pédriatr. (Paris) 39, n ° 2, p. 79-86 (1992)] compared the effect of milk and yoghurt in children with persistent diarrhea. 78 children hospitalized with persistent diarrhea for at least 15 days were fed with milk or yogurt. Since treatment failure was defined as non-remission of diarrhea after 5 days, the number of failures was significantly lower in the yogurt group (15%) than in the milk group (45%). This result indirectly reflects a reduction in the duration of the diarrheal episode with yogurt. ISOLAURI et al., [Pediatrics, vol. 88 (1), p.90-97 (1991)], conducted a study in children with acute diarrhea for less than 7 days. A total of 71 children received L. casei GG (L. casei subεp. Rhamnosus) in freeze-dried form, or milk fermented with L. casei GG or thermized yoghurt. The duration of diarrhea after treatment was then 2.4 days in the control group against 1.4 days in the L. casei GG group in lyophilized form or in the form of fermented milk, a significant reduction of 42%.
Selon le même modèle, cette équipe a également étudié sur les diarrhées à rotavirus l'effet de l'administration de L. casei GG sous forme de poudre, par rapport à 2 produits du commerce, l'un étant une préparation de L. casei rhamnosus (Lactophilus) et l'autre un lait fermenté avec les ferments du yoghourt et contenant L. casei rhamnosus (YALACTA®) [MAJAMAA et al.,According to the same model, this team also studied on rotavirus diarrhea the effect of the administration of L. casei GG in powder form, compared to 2 commercial products, one being a preparation of L. casei rhamnosus (Lactophilus) and the other a fermented milk with yoghurt ferments and containing L. casei rhamnosus (YALACTA®) [MAJAMAA et al.,
Journal of Pédiatrie Gastroenterology and NutritionJournal of Pediatrics Gastroenterology and Nutrition
(USA), Apr.1995, 20(3) p. 333-8] , Cette étude montre une réduction significative de la durée de la diarrhée à rotavirus dans le groupe L. casei GG (1,8 jours) par rapport aux groupes Lactophilus (2,8 jours) et YALACTA®(USA), Apr. 1995, 20 (3) p. 333-8], This study shows a significant reduction in the duration of rotavirus diarrhea in the L. casei GG group (1.8 days) compared to the Lactophilus groups (2.8 days) and YALACTA®
(2,6 jours) . Cela se traduit par une réduction de 36% par rapport à Lactophilus et de 31% par rapport à YALACTA®.(2.6 days). This translates into a reduction of 36% compared to Lactophilus and 31% compared to YALACTA®.
Les deux études précédentes montrent l' intérêt de L. casei εubεp . rhamnosus dans la réduction de la durée de la diarrhée, du moins dans le cas de diarrhée aiguë ou à rotavirus.The two previous studies show the interest of L. casei εubεp. rhamnosus in reducing the duration of diarrhea, at least in the case of acute or rotavirus diarrhea.
Il a également été montré, chez l'enfant atteint de diarrhée, que la consommation de yoghourt réduit significativement le volume des selles par rapport à la consommation de lait [BHAN et al . , Les laits fermentes. Actualités de la Recherche, John LIBBEY Eurotext Lid, P. 233-239 (1989)] .It has also been shown, in children with diarrhea, that the consumption of yogurt significantly reduces the volume of stools compared to the consumption of milk [BHAN et al. , Fermented milks. Research News, John LIBBEY Eurotext Lid, P. 233-239 (1989)].
Le travail de [LING et al., Ann. Nutri. Metab. 36, p. 162-166, (1992)] chez des personnes âgées (non atteintes de diarrhée) montre qu'un lait fermenté par L. casei GG normalise la consistance des selles en comparaison avec un groupe contrôle ne consommant pas ce lait fermenté. Cependant Lactobacill us casei a un développement très lent et souvent irrégulier dans le lait, et les produits obtenus ont un goût peu agréable, amer, et souvent en outre trop acide.The work of [LING et al., Ann. Nutri. Metab. 36, p. 162-166, (1992)] in elderly people (not suffering from diarrhea) shows that milk fermented by L. casei GG normalizes the consistency of the stools in comparison with a control group which does not consume this fermented milk. However, Lactobacill us casei has a very slow and often irregular development in milk, and the products obtained have an unpleasant, bitter taste, and often also too acidic.
De nombreuses tentatives ont été réalisées pour produire des produits fermentes avec Lactobacillus casei en association avec tout ou partie des ferments du yoghourt, mais aucune n'a jusqu'à présent permis d'obtenir un résultat satisfaisant.Many attempts have been made to produce fermented products with Lactobacillus casei in combination with all or part of the ferments of yogurt, but none has so far obtained a satisfactory result.
Il est connu qu'une grande variabilité existe dans les produits obtenus par fermentation, et que le résultat obtenu dépend en grande partie de la nature du ferment. Par exemple, les courbes de croissance, ainsi que la production d'acide lactique, la production d'arômes et l'épaississement du milieu varient de façon importante, d'une espèce de bactéries lactiques à une autre, et même souvent au sein d'une même espèce.It is known that great variability exists in the products obtained by fermentation, and that the result obtained depends largely on the nature of the close. For example, the growth curves, as well as the production of lactic acid, the production of aromas and the thickening of the medium vary significantly, from one species of lactic acid bacteria to another, and even often within 'same species.
En outre, les bactéries lactiques sont le plus souvent utilisées sous la forme de ferments complexes, et les interactions entre les différentes souches au cours de la fermentation modifient les propriétés des souches, par rapport à celles observées en culture pure.In addition, lactic acid bacteria are most often used in the form of complex enzymes, and the interactions between the different strains during fermentation modify the properties of the strains, compared to those observed in pure culture.
Au total, la conjugaison entre la variabilité au sein de chaque espèce, et les interactions entre les différentes souches dans des populations en mélange complexe, rend imprévisible le comportement des souches lactiques dans les ferments.In total, the conjugation between the variability within each species, and the interactions between the different strains in populations with complex mixes, makes the behavior of lactic strains in ferments unpredictable.
Or, au cours de leurs recherches sur la symbiose des ferments lactiques, les Inventeurs ont découvert un nouveau ferment du yoghourt particulièrement avantageux lorqu'il est utilisé en association avec des bactéries du genre Lactobacillus pour l'obtention d'un produit laitier fermenté.However, during their research on the symbiosis of lactic ferments, the inventors discovered a new ferment of yoghurt which is particularly advantageous when it is used in association with bacteria of the Lactobacillus genus for obtaining a fermented milk product.
La présente Invention a pour objet un ferment du yoghourt constitué par un mélange des trois bactéries lactiques Streptococcus thermophilus DN-001 147, Streptococcus thermophilus DN-001 339, et Lactobacillus bulgari cus DN-100 182, ainsi qu'un ferment lactique, caractérisé en ce qu'il comprend le ferment du yoghourt tel que défini ci-dessus, et comprend en outre une ou plusieurs autres espèces de bactéries lactiques. Ces autres bactéries lactiques peuvent être choisies dans le groupe constitué par les genres Lactobacillus, Bifidobacterium, et Lactococcus. Elles appartiennent de préférence au groupe Lactobacillus casei , et de préférence encore il peut s'agir de la bactérie Lactobacillus paracasei subεp . paracasei DN- 114 001. Les souches de Lactobacillus paracasei subsp. paracasei DN-114 001, Lactobacillus bulgaricusThe subject of the present invention is a yoghurt ferment constituted by a mixture of the three lactic acid bacteria Streptococcus thermophilus DN-001 147, Streptococcus thermophilus DN-001 339, and Lactobacillus bulgari cus DN-100 182, as well as a lactic ferment, characterized in what it includes the yoghurt ferment as defined above, and further comprises one or more other species of lactic acid bacteria. These other lactic acid bacteria can be chosen from the group consisting of the genera Lactobacillus, Bifidobacterium, and Lactococcus. They preferably belong to the Lactobacillus casei group, and more preferably it may be the bacterium Lactobacillus paracasei subεp. paracasei DN- 114 001. The strains of Lactobacillus paracasei subsp. paracasei DN-114 001, Lactobacillus bulgaricus
DN-100 182, Streptococcus thermophilus DN-001 147,DN-100 182, Streptococcus thermophilus DN-001 147,
Streptococcus thermophilus DN-001 339, utilisées pour la présente invention ont été déposées selon le Traité de Budapest le 30 décembre 1994, auprès de la CNCM (Collection Nationale de Cultures de Microorganismes) tenue par l'Institut Pasteur, 25 rue du Docteur Roux, à Paris, sous les numéros respectifs : 1-1518 pour la souche Lactobacillus paracasei subεp . paracasei DN- 114 001 ,- 1-1519 pour la souche Lactobacillus bulgaricus DN-100 182 ,• 1-1520 pour la souche Streptococcus thermophilus DN- 001 147 ; le numéro 1-1521 pour la souche Streptococcus thermophilus DN-001 339. Les caractéristiques de ces souches sont en outre les suivantes :Streptococcus thermophilus DN-001 339, used for the present invention were deposited according to the Budapest Treaty on December 30, 1994, with the CNCM (National Collection of Cultures of Microorganisms) held by the Institut Pasteur, 25 rue du Docteur Roux, in Paris, under the respective numbers: 1-1518 for the strain Lactobacillus paracasei subεp. paracasei DN-114 001, - 1-1519 for the strain Lactobacillus bulgaricus DN-100 182, • 1-1520 for the strain Streptococcus thermophilus DN-001 147; the number 1-1521 for the strain Streptococcus thermophilus DN-001 339. The characteristics of these strains are also the following:
Souche Lactobacillus paracasei subsp . paracasei DN-114 001Lactobacillus paracasei subsp. paracasei DN-114 001
Morphologie : microorganisme Gram-positif, non mobile et ne formant pas de spores, se présentant sous la forme de petits bacilles fins. Métabolisme hétérofermentaire, catalase (-), gluconate (+) . Fermentation des sucres : ribose (+) , adonitol (+) , galactose (+) , glucose (+) , fructose (+) , mannose (+), L- sorbose (+) , mannitol (+) , sorbitol (+) , alpha-methyl D- glucoside (+) , N-acetyl-glucosamine (+) , arbutine (+) , esculine (+) , salicine (+) , cellobiose (+) , maltose (+) , lactose (+) , saccharose (+) , tréhalose (+) , a eta- gentiobiose (+) , turanose (+) , tagatose (+) . - Souche Streptococcuε thermophilus DN-001 147Morphology: Gram-positive, non-mobile and non-spore-forming microorganism, in the form of small, fine bacilli. Heterofermentative metabolism, catalase (-), gluconate (+). Sugar fermentation: ribose (+), adonitol (+), galactose (+), glucose (+), fructose (+), mannose (+), L- sorbose (+), mannitol (+), sorbitol (+) , alpha-methyl D- glucoside (+), N-acetyl-glucosamine (+), arbutin (+), esculin (+), salicin (+), cellobiose (+), maltose (+), lactose (+), sucrose (+), trehalose (+), a etagentiobiose (+), turanose (+), tagatose (+). - Streptococcuε thermophilus strain DN-001 147
Morphologie : microorganisme Gram-positif, non mobile et ne formant pas de spores, se présentant sous la forme de gros streptocoques en diplocoques et chaines courtes. Métabolisme : homofermentaire, catalase (-) . Fermentation des sucres : D-glucose (+) , D-fructose (+) , saccharose (+) , lactose (+) . - Souche Streptococcus thermophil us DN-001 339 Morphologie : microorganisme Gram-positif, non mobile et ne formant pas de spores, se présentant sous la forme de gros streptocoques en diplocoques et chaines courtes. Métabolisme : homofermentaire, catalase (-) . Fermentation des sucres : D-glucose (+) , saccharose (+) , lactose (+) .Morphology: Gram-positive, non-mobile microorganism that does not form spores, in the form of large streptococci in diplococci and short chains. Metabolism: homofermentative, catalase (-). Sugar fermentation: D-glucose (+), D-fructose (+), sucrose (+), lactose (+). - Streptococcus thermophil us strain DN-001 339 Morphology: Gram-positive microorganism, non-mobile and not spore-forming, appearing in the form of large streptococci in diplococci and short chains. Metabolism: homofermentative, catalase (-). Sugar fermentation: D-glucose (+), sucrose (+), lactose (+).
- Souche Lactobacillus bulgaricus DN-100 182 : Morphologie : microorganisme Gram-positif, non mobile et ne formant pas de spores, se présentant sous la forme de bacilles très courts et trapus. Métabolisme homofermentaire, catalase (-) . Fermentation des sucres ribose (+) , D-glucose (+) , D-mannose (+) , lactose (+) .- Lactobacillus bulgaricus strain DN-100 182: Morphology: Gram-positive microorganism, non-mobile and not spore-forming, in the form of very short and stocky bacilli. Homofermentative metabolism, catalase (-). Fermentation of sugars ribose (+), D-glucose (+), D-mannose (+), lactose (+).
L'association du ferment du yoghourt conforme à l'Invention avec des bactéries du genre Lactobacillus , et avec Lactobacillus casei en particulier, permet d'obtenir des produits possédant une population élevée de Lactobacilles, une très bonne stabilité au cours du temps, une texture onctueuse et d'excellentes propriétés organoleptiques.The association of the yoghurt ferment in accordance with the invention with bacteria of the genus Lactobacillus, and with Lactobacillus casei in particular, makes it possible to obtain products having a high population of Lactobacilli, very good stability over time, a texture smooth and excellent organoleptic properties.
L' Invention a également pour objet un procédé de préparation d'un produit laitier fermenté, lequel procédé est caractérisé en ce qu'il comprend la mise en oeuvre d'un ferment du yoghourt ou d'un ferment lactique conforme à l'Invention, tels que définis ci-dessus.The subject of the invention is also a process for the preparation of a fermented milk product, which process is characterized in that it comprises the use of a yoghurt ferment or of a lactic ferment in accordance with the invention, as defined above.
La présente Invention a également pour objet les produits laitiers fermentes susceptibles d'être obtenus par un procédé conforme à l'Invention, tel que défini ci-dessus. Selon un mode de réalisation préféré d'un produit laitier fermenté conforme à l'Invention, il contient entre lxlO8 et l,2xl09 cellules de L. casei par ml, entre 2χl08 et lxlO9 cellules de S . thermophil us par ml, et entre 4χl06 et 2χl07 cellules de L. i ulgraricus par ml. Des produits laitiers fermentes conformes à l'Invention peuvent être à base de lait entier, écrémé ou supplémenté, pouvant contenir notamment des matières grasses, des matières sèches hydrophiles du lait, des protéines de soja, des sucres et des fruits en morceaux ou en purée.The present invention also relates to fermented milk products capable of being obtained by a process in accordance with the invention, as defined above. According to a preferred embodiment of a fermented milk product in accordance with the invention, it contains between 1x10 8 and l, 2x10 × 9 L. casei cells per ml, between 2 × 10 8 and 1x10 9 S cells. thermophil US per ml, and between 2 and 6 4χl0 χ l0 7 L. i ulgraricus cells per ml. Fermented milk products in accordance with the invention may be based on whole, skimmed or supplemented milk, which may contain in particular fats, hydrophilic dry matter in milk, soy proteins, sugars and fruit in pieces or in mash .
Les Inventeurs ont également constaté que les ferments lactiques et les préparations de lait fermenté conformes à l'Invention, associant des ferments du yoghourt avec des Lactobacillus , possédaient des propriétés anti-diarrhéiques supérieures à celles des ferments et préparations de l'art antérieur préconisées dans ce but.The inventors have also found that the lactic ferments and fermented milk preparations in accordance with the invention, combining yoghurt ferments with Lactobacillus, have anti-diarrheal properties superior to those of ferments and preparations of the prior art recommended in this goal.
La présente Invention a également pour objet l'utilisation de ferments lactiques et de préparations de lait fermentéconformes à l'invention, pour l'obtention de produits anti-diarrhéiques.The present invention also relates to the use of lactic ferments and ferment milk preparations conforming to the invention, for obtaining anti-diarrheal products.
La présente Invention sera mieux comprise à l'aide du complément de description qui va suivre, qui se réfère à des exemples d'obtention de préparations de lait fermenté mettant en oeuvre des ferments lactiques conformes à l'Invention, et à des exemples montrant leurs propriétés anti-diarrhéiques.The present invention will be better understood using the additional description which follows, which refers to examples of obtaining fermented milk preparations using lactic ferments in accordance with the invention, and to examples showing their anti-diarrheal properties.
Il doit être bien entendu toutefois que ces exemples sont donnés uniquement à titre d'illustration de l'objet de l'Invention dont ils ne constituent en aucune manière une limitation.It should be understood, however, that these examples are given solely by way of illustration of the subject of the invention of which they do not in any way constitute a limitation.
EXEMPLE 1 - OBTENTION DE PREPARATIONS DE LAIT FERMENTE : COMPARAISON DE FERMENTS LACTIQUES CONFORMES A L'INVENTION AVEC DES FERMENTS LACTIQUES DE L•ART ANTERIEUR.EXAMPLE 1 - PREPARATIONS OF OBTAINING FERMENTED MILK: COMPARISON FERMENTS MILK ACCORDING TO THE INVENTION WITH MILK OF FERMENTS • PRIOR ART.
On ajoute de la poudre de lait à du lait entier, à raison de 4 grammes de poudre pour 100 grammes de lait. Après homogénéisation, le mélange est pasteurisé 10 minutes à 95°C, puis refroidi à 38°C avant d'être ensemencé avec des cultures actives des différentes souches.Milk powder is added to whole milk, at the rate of 4 grams of powder per 100 grams of milk. After homogenization, the mixture is pasteurized for 10 minutes at 95 ° C, then cooled to 38 ° C before being seeded with active cultures of different strains.
La préparation A contient uniquement la souche Lactobacillus paracasei subsp . paracasei DN- 114 001, ensemencée à une concentration initiale de 2χl07 cellules par ml. Après 35 heures d'incubation à 37°C, le pH atteint la valeur de 4,7 et la préparation est conservée à 4°C. La concentration de la souche DN-114 001 est alors de 4χl09 cellules par ml . - La préparation B est ensemencée avec le mélange des souches : Streptococcus thermophilus DN-001 147 (5χl04 cellules par ml) , Streptococcus thermophil uε DN-001 339 (5χl03 cellules par ml) , et Lactobacilluε bulgaricus DN-100 182 (lxlO5 cellules par ml) . L'incubation est réalisée à 37°C ; après environ 1 heure, le pH atteint 4,7, et la préparation est transférée à 4°C. Les concentrations dans le produit fermenté sont : Streptococcus thermophilus DN-001 147 Streptococcus thermophiluε DN-001 339 (5xl08 cellules par ml.), et Lactobacilluε bulgaricuε DN-100 182 (7χl06 cellules par ml) .Preparation A contains only the strain Lactobacillus paracasei subsp. paracasei DN-114 001, seeded at an initial concentration of 2 × 10 7 cells per ml. After 35 hours of incubation at 37 ° C, the pH reaches the value of 4.7 and the preparation is stored at 4 ° C. The concentration of the strain DN-114 001 is then 4 × 10 9 cells per ml. - Preparation B is seeded with the mixture of strains: Streptococcus thermophilus DN-001 147 (5 χ l0 4 cells per ml), Streptococcus thermophil uε DN-001 339 (5χl0 3 cells per ml), and Lactobacilluε bulgaricus DN-100 182 (1x10 5 cells per ml). Incubation is carried out at 37 ° C; after about 1 hour, the pH reaches 4.7, and the preparation is transferred to 4 ° C. The concentrations in the fermented product are: Streptococcus thermophilus DN-001 147 Streptococcus thermophiluε DN-001 339 (5 × 10 8 cells per ml.), And Lactobacilluε bulgaricuε DN-100 182 (7 × 10 6 cells per ml).
La préparation C est une préparation commerciale de ferments du yoghourt THY71 (TEXEL) utilisée comme contrôle dans le test de dégustation. La préparation est ensemencée avec Streptococcus thermophiluε et Lactobacilluε bulgaricuε à des concentrations identiques (environ 3 l06 cellules par ml) . Après 3h30 d'incubation à 44°C, on atteint un pH de 4,7 et la préparation est conservée à 4°C. La concentration est alors de 5χl08 cellules par ml pour S. thermophilus et 2χl08 cellules par ml pour L. bulgaricuε .Preparation C is a commercial preparation of ferments of THY71 yogurt (TEXEL) used as a control in the tasting test. The preparation is seeded with Streptococcus thermophiluε and Lactobacilluε bulgaricuε at identical concentrations (approximately 3 l0 6 cells per ml). After 3 h 30 of incubation at 44 ° C., a pH of 4.7 is reached and the preparation is stored at 4 ° C. The concentration is then 5 × 10 8 cells per ml for S. thermophilus and 2 × 10 8 cells per ml for L. bulgaricuε.
- La préparation D est ensemencée avec le mélange des souches suivantes : Lactobacilluε paracaεei subsp . paracasei DN-114 001 (2χl07 cellules par ml) , Streptococcus thermophilus DN-001 147 (5χl04 cellules par ml) , Streptococcus thermophil uε DN-001 339 (5χl03 cellules par ml) , et Lactobacillus bulgaricuε DN-100 182- Preparation D is seeded with the mixture of the following strains: Lactobacilluε paracaεei subsp. paracasei DN-114 001 (2χl0 7 cells per ml), Streptococcus thermophilus DN-001 147 (5χl0 4 cells per ml), Streptococcus thermophil uε DN-001 339 (5 χ l0 3 cells per ml), and Lactobacillus bulgaricuε DN-100 182
(lxlO5 cellules par ml) . L'incubation est réalisée à(1x10 5 cells per ml). Incubation is carried out at
37°C ; après environ 12 h d'incubation, le pH atteint 4,7 et la préparation est transférée à 4°C. Les concentrations dans le produits fermenté sont37 ° C; after approximately 12 h of incubation, the pH reaches 4.7 and the preparation is transferred to 4 ° C. The concentrations in the fermented product are
LactoJbacillus paracasei subεp. paracaεei DN-114 001LactoJbacillus paracasei subεp. paracaεei DN-114 001
(6xl08 cellules par ml) Streptococcus thermophilus(6 x 10 8 cells per ml) Streptococcus thermophilus
DN-001 147 et Streptococcus thermophiluε DN-001 339DN-001 147 and Streptococcus thermophiluε DN-001 339
(5xl08 cellules par ml) , et LactoJbacillus Jbulgaricus DN-100 182 (lxlO7 cellules par ml) .(5 × 10 8 cells per ml), and LactoJbacillus Jbulgaricus DN-100 182 (× 10 7 cells per ml).
- Les propriétés organoleptiques des quatre préparations sont évaluées après 7 jours de conservation à 8°C.- The organoleptic properties of the four preparations are evaluated after 7 days of storage at 8 ° C.
Les résultats sont illustrés par le Tableau I ci-dessous :The results are illustrated in Table I below:
TABLEAU ITABLE I
Préparation Texture Arôme / goût Appréciation généralePreparation Texture Aroma / taste General appreciation
Cassant Caillé,Brittle Caillé,
- A - Granuleux Amer,Goût (-) Légèrement légèrement épais rance.- A - Granular Bitter, Taste (-) Slightly slightly rancid.
- B - Epais Onctueux Fade (+)- B - Thick Smooth Fade (+)
Arôme yoghourtYoghurt flavor
- C - Epais type (+++)- C - Thick type (+++)
Goût fraisFresh taste
- D - Très épais Goût crémeux (+++) Onctueux- D - Very thick Creamy taste (+++) Smooth
La préparation -D- présente une population élevée en L. paracasei εubεp . paracaεei , une très bonne stabilité au cours du temps, une texture onctueuse, et d'excellentes propriétés organoleptiques. EXEMPLE 2 : INFLUENCE DE PREPARATIONS DE LAIT FERMENTE CONFORMES A L'INVENTION SUR LA DUREE DE LA DIARRHEEPreparation -D- has a high population of L. paracasei εubεp. paracaεei, very good stability over time, a smooth texture, and excellent organoleptic properties. EXAMPLE 2 INFLUENCE OF PREPARED MILK PREPARATIONS CONFORMING TO THE INVENTION ON THE DURATION OF DIARRHEA
Les préparations utilisées sont les suivantes :The preparations used are as follows:
- préparation "Yoghourt": il s'agit de la préparation B obtenue, comme décrit à l'Exemple l ci- dessus, à partir d'un ferment du yoghourt conforme à l'Invention. - préparation "B.C." : il s'agit de la préparation D obtenue, comme décrit à l'Exemple 1 ci- dessus, à partir du ferment lactique conforme à l' Invention.- "Yoghurt" preparation: this is preparation B obtained, as described in Example 1 above, from a yoghurt ferment in accordance with the invention. - "B.C." preparation : this is preparation D obtained, as described in Example 1 above, from the lactic ferment according to the invention.
- préparation "Lait" : il s'agit d'un lait gélifié, non-fermenté, dont la composition est la suivante :- "Milk" preparation: it is a gelled, non-fermented milk, the composition of which is as follows:
- Saccharose 6 g- Sucrose 6 g
- Guar 0,6 g- Guar 0.6 g
- Carraghenane 0,15 g - Lait entier QSP 100 ml.- Carraghenane 0.15 g - Whole milk QSP 100 ml.
Cette préparation a été traitée à 130°C pendant quelques secondes.This preparation was treated at 130 ° C for a few seconds.
L'étude est réalisée sur une population de 265 enfants en crèche. Les enfants ont été répartis en 3 groupes par randomisation et ont consommé régulièrement 125 g (enfants de 6 à 18 mois) , ou 250 g (enfants de plus de 18 mois) soit de la préparation "Lait", soit de la préparation "Yoghourt", soit de la préparation "B.C.", pendant 3 périodes successives de 1 mois, entrecoupées de périodes sans supplementation de 1 mois. L'essai a été conduit en double aveugle.The study is carried out on a population of 265 children in crèche. The children were divided into 3 groups by randomization and regularly consumed 125 g (children from 6 to 18 months), or 250 g (children over 18 months) either of the preparation "Milk", or of the preparation "Yoghurt ", or preparation" BC ", for 3 successive periods of 1 month, interspersed with periods without supplementation of 1 month. The test was conducted double blind.
L'analyse est effectuée sur la population d'enfants ayant présenté au moins un épisode diarrhéiqueThe analysis is carried out on the population of children having presented at least one episode of diarrhea
(n = 62) au cours de la période d'observation (6 mois) . La durée de la diarrhée est définie comme le temps écoulé entre l'apparition de la diarrhée (3 selles liquides par jour) et la disparition des selles liquides. Plus pratiquement, cela représente le nombre de jours après apparition de l'épisode diarrhéique, pendant lesquels l'enfant présente encore au moins une selle liquide. Les résultats sont représentés dans le Tableau II ci dessous.(n = 62) during the observation period (6 months). The duration of diarrhea is defined as the time between the onset of diarrhea (3 stools fluids per day) and the disappearance of watery stools. More practically, this represents the number of days after the onset of the diarrheal episode, during which the child still has at least one watery stool. The results are shown in Table II below.
TABLEAU IITABLE II
Produit Nombre d'enfants Nombre de jours de diarrhéeProduct Number of children Number of days of diarrhea
Lait 20 3,8 ± 1,8Milk 20 3.8 ± 1.8
Yoghourt 24 3,1 ± 1,7Yoghurt 24 3.1 ± 1.7
B. C. 18 2,9 ± 2,6B. C. 18 2.9 ± 2.6
Total 62 3,3 ± 2,0Total 62 3.3 ± 2.0
Ces résultats montrent que, chez les enfants présentant des diarrhées, la supplementation de l'alimentation avec la préparation "Yoghourt" ou la préparation "B.C." réduit le nombre de jours de diarrhée par rapport à la préparation "Lait" . Cette réduction est de 18% dans le cas de la préparation "Yoghourt", et de 24% dans le cas de la préparation "B.C.". EXEMPLE 3 - INFLUENCE DES DIFFERENTESThese results show that, in children with diarrhea, supplementation of the diet with the preparation "Yoghurt" or the preparation "B.C." reduces the number of days of diarrhea compared to the "Milk" preparation. This reduction is 18% in the case of the "Yoghurt" preparation, and 24% in the case of the "B.C." preparation. EXAMPLE 3 - INFLUENCE OF THE DIFFERENT
PREPARATIONS SUR LA DUREE DE NORMALISATION DES SELLESPREPARATIONS ON THE SADDLE STANDARDIZATION DURATION
L'analyse est effectuée sur la même population d'enfants (n = 62) que l'exemple 2.The analysis is carried out on the same population of children (n = 62) as in Example 2.
La durée de normalisation des selles est le temps écoulé entre la dernière selle liquide et le retour à des selles moulées. Plus pratiquement, cela représente la durée requise pour un retour à un transit normal . Les résultats sont représentés dans le Tableau III ci dessous.The stool normalization time is the time between the last liquid saddle and the return to molded stools. More practically, this represents the time required for a return to normal transit. The results are shown in Table III below.
TABLEAU IIITABLE III
Nombre de joursNumber of days
Produit Nombre d'enfants avant normalisationProduct Number of children before standardization
Lait 20 2,6 ± 2,4Milk 20 2.6 ± 2.4
Yoghourt 24 2,0 ± 1,6Yoghurt 24 2.0 ± 1.6
B. C. 18 1,2 ± 1,0B. C. 18 1.2 ± 1.0
Total 62 1,9 ± 1,8Total 62 1.9 ± 1.8
Ces résultats montrent que chez les enfants ayant présenté des diarrhées, la supplementation de l'alimentation avec la préparation "B.C." réduit significativement le temps de normalisation des selles par rapport à la préparation "Lait" ,• la réduction observée est de 54% . Le temps de normalisation des selles est plus rapide avec la préparation "B.C." (1,2 ± 1,0) qu'avec la préparation "Yoghourt" (2,0 ± 1,6) .These results show that in children who presented with diarrhea, the supplementation of the diet with the preparation "BC" significantly reduces the normalization time of the stools compared to the preparation "Milk", • the reduction observed is 54%. The stool normalization time is faster with the "BC" preparation (1.2 ± 1.0) than with the "Yoghurt" preparation (2.0 ± 1.6).
EXEMPLE 4 - INFLUENCE DES DIFFERENTES PREPARATIONS SUR LA DUREE TOTALE DE L'EPISODE DIARRHEIQUE. L'analyse est effectuée sur la même population d'enfants (n = 62) que l'exemple 2.EXAMPLE 4 - INFLUENCE OF THE DIFFERENT PREPARATIONS ON THE TOTAL DURATION OF THE DIARRHEIC EPISODE. The analysis is carried out on the same population of children (n = 62) as in Example 2.
La durée totale de l'épisode diarrheique est le temps écoulé entre le début de la diarrhée (> trois selles liquides par jour) et la fin de la période de normalisation (retour à des selles moulées) . Si un enfant a présenté plus d'un épisode diarrheique, cette analyse prend en compte l'épisode où ce délai calculé est le plus grand. Les résultats sont représentés dans le Tableau IV ci dessousThe total duration of the diarrheal episode is the time between the start of the diarrhea (> three watery stools per day) and the end of the normalization period (return to molded stools). If a child has had more than one diarrheal episode, this analysis takes into account the episode where this calculated delay is the longest. The results are shown in Table IV below
TABLEAU IVTABLE IV
Durée totale deTotal duration of
Produit Nombre d'enfants 1 ' épisode diarrheique (jours)Product Number of children 1 diarrheal episode (days)
Lait 20 6,9 ± 3,0Milk 20 6.9 ± 3.0
Yoghourt 24 4,8 ± 2,3Yoghurt 24 4.8 ± 2.3
B. C. 18 3,9 ± 2,4B. C. 18 3.9 ± 2.4
Total 62 5,2 ± 2,8Total 62 5.2 ± 2.8
Ces résultats montrent que chez les enfants ayant présenté des diarrhées, la supplementation de l'alimentation avec la préparation "B.C." réduit significativement la durée totale de l'épisode diarrheique ; la réduction observée est de 44% par rapport à la préparation "Lait", et de 19% par rapport à la préparation "Yoghourt". La durée totale de l'épisode diarrheique est plus courte avec la préparation "B.C."These results show that in children with diarrhea, supplementation of the diet with the preparation "B.C." significantly reduces the total duration of the diarrheal episode; the reduction observed is 44% compared to the "Milk" preparation, and 19% compared to the "Yoghurt" preparation. The total duration of the diarrheal episode is shorter with the preparation "B.C."
(3,9 ± 2,4) qu'avec la préparation "Yoghourt"(3.9 ± 2.4) than with the "Yoghurt" preparation
(4,8 ± 2,3) .(4.8 ± 2.3).
EXEMPLE 5 - INFLUENCE DES DIFFERENTES PREPARATIONS SUR LE NOMBRE TOTAL DE JOURS OU LES ENFANTS PRESENTENT UN TRANSIT INTESTINAL PERTURBE.EXAMPLE 5 - INFLUENCE OF THE DIFFERENT PREPARATIONS ON THE TOTAL NUMBER OF DAYS IN WHICH CHILDREN HAVE A PERTURBED INTESTINAL TRANSIT.
L'analyse est effectuée sur la même population d'enfants (n = 62) que l'exemple 2.The analysis is carried out on the same population of children (n = 62) as in Example 2.
Le nombre total de jours où les enfants présentent un transit intestinal perturbé est calculé en sommant le nombre de jours où les enfants ont présenté une ou plusieurs selles anormales en consistance ou en fréquence. Lorsque l'enfant a présenté plusieurs épisodes diarrhéiques, l'analyse prend en compte l'ensemble de ces épisodes. Les résultats sont représentés dans le TableauThe total number of days in which children have disturbed bowel movements is calculated by summing the number of days in which children have had one or more abnormal bowel movements in consistency or frequency. When the child has had several diarrheal episodes, the analysis takes into account all of these episodes. The results are shown in the Table
V ci dessousV below
TABLEAU VTABLE V
Perturbation duDisruption of
Produit Nombre d'enfants transit intestinal (jours) lait 20 8,0 ± 5,3Product Number of children intestinal transit (days) milk 20 8.0 ± 5.3
Yoghourt 24 5,3 ± 2,5Yoghurt 24 5.3 ± 2.5
B. C. 18 4,3 ± 2,7B. C. 18 4.3 ± 2.7
Total 62 5,9 ± 3,9Total 62 5.9 ± 3.9
Ces résultats montrent que chez les enfants ayant présenté des diarrhées, la supplementation de l'alimentation avec la préparation "B.C." réduit significativement le nombre total de jours où le transit intestinal de l'enfant est perturbé par rapport à la préparation "Lait" ; la réduction observée est de 46%. Le nombre de jours avec des selles anormales en consistance ou en fréquence est plus faible avec la préparation "B.C." (4,3 ± 2,7), qu'avec la préparation "Yoghourt" (5,3 ± 2,5) .These results show that in children with diarrhea, supplementation of the diet with the preparation "B.C." significantly reduces the total number of days when the child's intestinal transit is disturbed compared to the "Milk" preparation; the reduction observed is 46%. The number of days with abnormal stool in consistency or frequency is lower with the preparation "B.C." (4.3 ± 2.7), than with the "Yoghurt" preparation (5.3 ± 2.5).
Conclusion : Les préparations conformes à l' Invention permettent donc de réduire la durée totale de l'épisode diarrheique, en diminuant la durée pendant laquelle l'enfant présente une ou plusieurs selles liquides par jour et en diminuant la durée pendant laquelle l'enfant présente des selles molles. La propriété anti-diarrhéique se traduit également par une diminution du nombre de jours pendant lesquels l'enfant présente des selles de consistance ou de fréquence anormales. Conclusion: The preparations in accordance with the invention therefore make it possible to reduce the total duration of the diarrheal episode, by reducing the duration during which the child has one or more liquid stools per day and by reducing the duration during which the child presents loose stools. The anti-diarrheal property also results in a reduction in the number of days during which the child has bowel movements of abnormal consistency or frequency.

Claims

REVENDICATIONS
1) Ferment lactique, caractérisé en ce qu'il s'agit d'un ferment du yoghourt constitué par un mélange des trois bactéries lactiques Streptococcuε thermophiluε DN-001 147, Streptococcus thermophiluε DN-001 339, et Lactobacillus Jbulgaricus DN-100 1821) Lactic ferment, characterized in that it is a yoghurt ferment constituted by a mixture of the three lactic acid bacteria Streptococcuε thermophiluε DN-001 147, Streptococcus thermophiluε DN-001 339, and Lactobacillus Jbulgaricus DN-100 182
2) Ferment lactique caractérisé en ce qu'il comprend le ferment du yoghourt selon la revendication 1, et comprend en outre une ou plusieurs autres espèces de bactéries lactiques.2) lactic ferment characterized in that it comprises the ferment of yoghurt according to claim 1, and further comprises one or more other species of lactic acid bacteria.
3) Ferment lactique selon la revendication 2, caractérisé en ce qu'il comprend un mélange des bactéries lactiques Streptococcuε thermophil uε DN-001 147, Streptococcus thermophilus DN-001 339, LactoJbacillus bulgaricuε DN-100 182, et LactoJbacillus paracaεei εubεp . paracaεei DN-114 001.3) lactic ferment according to claim 2, characterized in that it comprises a mixture of lactic acid bacteria Streptococcuε thermophil uε DN-001 147, Streptococcus thermophilus DN-001 339, LactoJbacillus bulgaricuε DN-100 182, and LactoJbacillus paracaεei εubεp. paracaεei DN-114 001.
4)Procédé de préparation d'un produit laitier fermenté, lequel procédé est caractérisé en ce qu'il comprend la mise en oeuvre d'un ferment lactique selon une quelconque des revendications 1 à 3.4) Process for the preparation of a fermented milk product, which process is characterized in that it comprises the use of a lactic ferment according to any one of claims 1 to 3.
5) Préparation de lait fermenté, caractérisée en ce qu'elle est susceptible d'être obtenue par le procédé selon la revendication 4.5) Preparation of fermented milk, characterized in that it is capable of being obtained by the process according to claim 4.
6) Ferment lactique selon une quelconque des revendications 1 à 3, pour l'utilisation comme anti- diarrhéique .6) lactic ferment according to any one of claims 1 to 3, for use as an anti-diarrheal.
7) Préparation de lait fermenté, selon la revendication 5, pour l'utilisation comme anti- diarrhéique 7) Preparation of fermented milk according to claim 5, for use as an anti-diarrheal
EP95943553A 1995-01-02 1995-12-29 Milk starter culture and use thereof for preparing antidiarrhoeal products Expired - Lifetime EP0794707B1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
FR9500003 1995-01-02
FR9500003A FR2728912A1 (en) 1995-01-02 1995-01-02 Lactic ferment for use in prepn. of fermented dairy prods.
FR9512032A FR2739869B1 (en) 1995-10-13 1995-10-13 LACTIC FERMENT, FOR OBTAINING ANTI-DIARRHEIC PRODUCTS.
FR9512032 1995-10-13
PCT/FR1995/001761 WO1996020607A1 (en) 1995-01-02 1995-12-29 Milk starter culture and use thereof for preparing antidiarrhoeal products

Publications (2)

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EP0794707A1 true EP0794707A1 (en) 1997-09-17
EP0794707B1 EP0794707B1 (en) 1998-11-11

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AT (1) ATE173135T1 (en)
AU (1) AU4489696A (en)
CA (1) CA2209335C (en)
DE (1) DE69506002T2 (en)
DK (1) DK0794707T3 (en)
ES (1) ES2126962T3 (en)
GR (1) GR3029312T3 (en)
WO (1) WO1996020607A1 (en)

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EP2153837A1 (en) 2008-08-14 2010-02-17 Compagnie Gervais Danone Compositions comprising Lactobacillus casei for improving resistance to common infectious diseases
WO2011083354A1 (en) * 2010-01-08 2011-07-14 Compagnie Gervais Danone Lactobacilli with anti-oxidant action
WO2011141881A1 (en) 2010-05-12 2011-11-17 Compagnie Gervais Danone Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
RU2501850C2 (en) * 2008-04-18 2013-12-20 Компани Жервэ Данон Lactobacillus paracasei subspecies paracasei strain having antimicrobial and immunomodulating properties, and food product on its basis
WO2018109520A1 (en) 2016-12-16 2018-06-21 Compagnie Gervais Danone Probiotic composition comprising lactobacillus rhamnosus and lactobacillus paracasei strains

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US6399055B1 (en) 1998-10-27 2002-06-04 Compagnie Gervais Danone Method and composition for treatment of infant diarrhea
FR2785809B1 (en) 1998-11-18 2001-01-12 Gervais Danone Sa SELECTION AND USES OF STRAINS OF LACTIC BACTERIA MODULATING NON-SPECIFIC IMMUNITY
US6444203B2 (en) * 1999-12-20 2002-09-03 Compagnie Gervais Danone Administering bacteria to improve sleep
FR2809312B1 (en) * 2000-05-25 2002-07-12 Gervais Danone Sa USE OF L. CASEI IN IMMUNOSTIMULATING COMPOSITIONS
FR2924307B1 (en) * 2007-12-04 2010-08-27 Gervais Danone Sa USE OF L. CASEI SSP. PARACASEI AS ANTIFUNGAL
FR2937252B1 (en) 2008-10-17 2011-05-20 Pf Medicament ASSOCIATION OF AN EXTRACT OF SUREAU AND A L. PARACASEI STRAIN
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EP2604123A1 (en) * 2011-12-15 2013-06-19 Friesland Brands B.V. Method and nutritional compositions for the treatment of diarrhea.
KR101381794B1 (en) * 2012-04-10 2014-04-07 씨제이제일제당 (주) Synbiotic food composition containing tagatose and probiotic lactic acid bacteria
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RU2501850C2 (en) * 2008-04-18 2013-12-20 Компани Жервэ Данон Lactobacillus paracasei subspecies paracasei strain having antimicrobial and immunomodulating properties, and food product on its basis
EP2153837A1 (en) 2008-08-14 2010-02-17 Compagnie Gervais Danone Compositions comprising Lactobacillus casei for improving resistance to common infectious diseases
WO2011083354A1 (en) * 2010-01-08 2011-07-14 Compagnie Gervais Danone Lactobacilli with anti-oxidant action
US9056123B2 (en) 2010-01-08 2015-06-16 Compagnie Gervais Danone Lactobacilli with anti-oxidant action
EA024911B1 (en) * 2010-01-08 2016-11-30 Компани Жервэ Данон Lactobacilli with anti-oxidant action
WO2011141881A1 (en) 2010-05-12 2011-11-17 Compagnie Gervais Danone Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
WO2011141762A1 (en) 2010-05-12 2011-11-17 Compagnie Gervais Danone Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
WO2018109520A1 (en) 2016-12-16 2018-06-21 Compagnie Gervais Danone Probiotic composition comprising lactobacillus rhamnosus and lactobacillus paracasei strains

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DE69506002T2 (en) 1999-06-24
ATE173135T1 (en) 1998-11-15
WO1996020607A1 (en) 1996-07-11
AU4489696A (en) 1996-07-24
CA2209335C (en) 2005-09-13
EP0794707B1 (en) 1998-11-11
CA2209335A1 (en) 1996-07-11
GR3029312T3 (en) 1999-05-28
DE69506002D1 (en) 1998-12-17
DK0794707T3 (en) 1999-07-26
ES2126962T3 (en) 1999-04-01

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